Piment Bio des Cévennes

"It was a great chef, José Laurent, who asked me one day to try to make a chili that looked like this one. It took us six years to create it, by natural pollination with bees."

It is at the gates of the Cévennes, at the mouth of the two Cévennes gardons of Alès and Anduze, that the Cévennes Organic Pepper is grown. The soil is perfect for growing this unique pepper. To reveal its flavors, only the silty, draining and deep soil located in this valley are suitable for its cultivation.

It is the result of a natural hybridization between a bell pepper and a chili pepper. Christian and Brigitte, market gardeners, developed it following the request of a restaurant owner friend who was looking for a tasty, but not spicy pepper. A pepper that would accompany a dish without taking over. What was asked for, was done. It took 6 years to come up with this pepper.

On the reference scale of peppers, called the Scoville scale, the Organic Cévennes sweet pepper is at 0. It is less hot than the Espelette pepper. On the other hand, it is hotter in the mouth, which allows you to develop hidden flavors in your culinary preparations.

Christian and Brigitte are in organic and reasoned agriculture. They bring a minimum of water so that their fruits and vegetables develop all their gustatory qualities. It is the same for this pepper that they harvest at perfect maturity.